CS - Certificat de spécialisation Techniques du tour en boulangerie et en pâtisserie (ex Mention complémentaire) (CS TTBP) (Certificate of specialisation in bakery and pastry lathe techniques)

The holder of the complementary qualification "Techniques du tour en boulangerie et en pâtisserie" (lathe techniques in bakery and pastry-making) occupies the post of lathe operator in a bakery bakery or pastry-making laboratory.

He is specialised in the manufacture of dough-based products. He makes and processes all types of dough and the most common appliances and fillings to make viennoiseries, tarts, sweet and savoury puff pastry products and a selection of products for on-the-go catering.

He implements the techniques and uses the most suitable raw materials to optimise production. He or she monitors and enhances production. He or she carries out his or her activity in compliance with health and safety rules as well as recommendations relating to sustainable development.

BC01 - Produce dough-based products

Prepare a dough using the appropriate technique
Manage the fermentation and resting phases
Work a dough according to the products
Shape according to the order
Make creams and appliances
Make fillings
Assemble
Conduct baking
Enhance the finished product

Implement health and safety rules and adopt responsible behaviour in managing resources and fluids

BC02 -. To optimise the manufacture of pasta-based products

To adapt the raw materials and added substances to the production required and the techniques used
To manage the techniques according to the production
To communicate and enhance the value of the production to the sales staff
To plan the production as part of a sustainable approach

To monitor and analyse the production

• Diploma from the Ministry of National Education and Youth Level 3 (CAP)

Find out more about this qualification (RNCP38762, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

Total maximum duration of 1800 hours, including 1400 hours in a company and 400 hours at the training centre.
The duration of the course is indicative and will be determined according to your profile.

• All audiences

Applicants must hold a CAP PATISSIER / BOULANGER or a BAC PRO BOULANGER PATISSIER

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12 people

Teaching method

• Fully classroom-based training

Teaching methods

• Group lessons

Equipment

• Equipped technical platforms
• Room equipped with networked computer workstations
• Unmarked room with video projector

Monitoring and individualisation

Positioning upstream of training entry.

Interviews, remediation with the educational referent and/or company referent during training.

Taking account of beneficiary satisfaction during and at the end of training.

Possibility of post-training support.

For beneficiaries with disabilities: possible adaptation of training and certification methods, support by the TH referent.

In order to improve the quality of our service, you can send us your suggestions or complaints using the form available on our website.

Education Nationale certified teachers, Bac +3 trainers with significant experience in adult education, professional lecturers.

In-course testing (CCF)

Possibility of validating one or more blocks of skills

In the event of partial validation of the certification, the modules obtained remain valid for life.

Hourly rate incl. VAT: €16.00
. This price is indicative and non-contractual. Depending on your status, this training can be fully financed. Contact us.

Positioning test by appointment.

Interview by appointment.

Training is available between 15 and 45 days before the start of the course, depending on the funding body. Please contact us.

The holder of the "Baking and pastry-making lathe techniques" specialisation certificate may carry out his or her duties in any company that can demonstrate the use of a bakery or a laboratory for the manufacture of dough-based products:

• an artisan bakery, pastry or bakery-pastry business (sedentary and/or non-sedentary activity)
• a centralised laboratory of a company with several sales outlets
• a bakery or laboratory in a large food retail outlet
• a catering business
• a hotel and catering establishment with a production unit
• and a laboratory in a large food retail outlet
• .catering establishment with a production unit for dough-based products

The holder of the "Bakery and pastry-making lathe techniques" specialisation certificate occupies the post of lathe operator, lathe operator or specialised worker.

He or she can broaden their skills by preparing another additional qualification in baking or pastry-making. He or she can move up to positions of responsibility after a few years' experience or after obtaining a professional baccalaureate in baking and pastry-making, a BP in baking or a BTM in pastry-making.

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Access for people with disabilities

Accessible to people with disabilities
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Transport

Metro line 2: Rond point du Prado Bus N° 45 : Zenatti Lycee

1st training session, we do not have a Quality indicator.

Success rate: XX% out of X people taking the exam.

Satisfaction rate: XX% out of X people who responded to our satisfaction survey

Overall rate of integration into employment: XX%

Rate of integration into the target profession: XX%

Rate of recommendation: XX% out of X people who responded to our satisfaction survey

Study continuation rate: XX%

Interruption rate during training: XX%

Termination rate of apprenticeship contracts concluded: XX%

Added value of the establishment:

Our indicators can be consulted on the website : cliquez ici